Italian Drip Beef

So last night I made the thepioneerwoman.com Italian Drip Beef and it was great. Sorry I forgot to take pictures of it.

Italian Drip Beef
Ingredients

- 1 Whole Beef Chuck Roast, 2-4 Pounds
- 1 can Beef Consomme or Beef Broth
- 3 Tablespoons Italian Seasoning
- 1 teaspoon Salt
- 1/4 cups Water
- 1/2 jar ( 16 oz.) Pepperoncini Peppers, with juice
- Buttered, toasted Deli Rolls

Instructions
- Combine all of the ingredients in a heavy pot. Stir lightly to combine seasoning with the liquid.
- Cover and bake in a 275 degree oven for 5-6 hours, or until meat is fork-tender and falling apart.
-Remove from oven. Shred all of the meat, leaving no large chinks behind. serve immediately.
-Serve on buttered , toasted rolls. Top with cheese and melt under the broiler. Serve with juices from the pot.

** I cooked mine in the crock pot on low for 8-10 hours and it turned out great.**